Main Ingredients:
More than 40 catties of grass carp; 10 catties of pork; 4 catties of duck legs; 2 pigeons.
Auxiliary Ingredients:
100 grams of Sichuan peppercorn powder; 1 bunch of Sichuan peppercorns.
Seasoning:
2 catties of salt (1.6 liang practical).
Taste: Salty and fresh; Cooking Method: Pickling; Time-consuming: Several days; Difficulty: Ordinary.
Detailed Steps for Cooking Hubei-style Preserved Meat
Prepare the seasonings.
Prepare the pork and duck legs.
Also prepare 4 fresh grass carp.
Prepare a pot of boiling water, clean the debris inside the fish belly, and wipe off the blood stains with a hot towel.
Use the same method to clean the fish body. Use a hot towel to wipe the pork, duck legs, and other meats clean.
Pour salt into a frying pan, add Sichuan peppercorn powder, and stir-fry over medium heat until fragrant.
I felt that the Sichuan peppercorn flavor was not strong enough, so I added a bunch of Sichuan peppercorns; stir-fry the Sichuan peppercorn salt until slightly yellow.
Evenly spread the stir-fried Sichuan peppercorn salt on the fish body, fish belly, and fish head.
Use the same method to evenly spread the Sichuan peppercorn salt on the pork.
Spread more Sichuan peppercorn salt on the bone part of the duck legs.
Arrange the salted fish meat in the barrel in order of size, and then add two salted pigeons after all the fish meat is packed. Sprinkle a layer of Sichuan peppercorn salt on the surface after all the fish meat is packed.
